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Kandi Pachadi – Tur Dal Chutney

Print version of Kandi Pachadi – Tur Dal Chutney
kandi-pachadi
Kandi Pachadi ~ Tur dal Chutney

Typically eaten with rice during meal times and an absolute Andhra delight, is Kandi Pachadi. Rich in protein, its preparation involves dry red chillis, cumin, split urad dal, sauteed and ground with tamarind and finally tempered with the magic touch of aromatic curry leaves. Its all in the texture, which should be a coarsely ground thick pachadi and not a smooth paste. A dash of ghee with white rice and a slice of raw onion, this pachadi is to die for!

Kandi Pachadi Recipe

Preparation: 18-20 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1/2 cup kandi pappu/tur dal/red gram dal

3/4 tsp cumin seeds

1 tsp split gram dal/minappa pappu/urad dal

3-4 dry red chillis, tear and de-seed

3-4 garlic flakes

gooseberry sized tamarind

2-3 tsps oil

salt to taste

For popu/tadka/seasoning:

1/2 tsp mustard seeds

1 tsp split gram dal/minappa pappu

10 -12 curry leaves

1 tsp oil

1 Heat a tsp of oil in a pan, add the red gram dal and roast it on low to medium flame till slightly red in color and you get a nice aroma. Remove from pan, give a quick rinse with water and strain. Keep aside.
2In the same pan, add another tsp of oil, add cumin seeds and roast them for a mt, add the split gram dal and stir fry for another two mts. Next add red chillis and fry them for half a minute on low heat. Remove from pan and cool.
3 Once cool, grind the toasted ingredients, red gram dal, raw garlic, tamarind and salt to a coarse paste by adding very little water (few tbsps). You shouldn’t make it into a smooth paste.
4 Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and toss them for a few seconds till the flavors come out.
5 Turn off heat and add the seasoning to the ground kandi pachadi and combine.
6 Serve with hot steamed rice, ghee and raw onions.


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By • Jan 18th, 2009 • Category: All Recipes, Andhra Recipes, Indian Chutney Recipes - Pachadi, Indian Dal Recipes, Indian Lentil Recipes, Indian Vegan Recipes

  • krithiga

    nice picture..will try..can we use whole pepper instead of red chillis?

    Dry red chillis are an integral part of this recipe and I wouldn’t substitute with any other spice, Krithiga.

  • http://cilantro-cilantro.blogspot.com/ Cialntro

    We make horse gram chutney the similar way. Have you tried making them? I use green chillies instead. I have to try with red chillies.

    Horsegram chutney sounds interesting and something I am yet to try.

  • http://www.alaivani.com Jennifer

    Wow! Yummy! I love this stuff!!

  • anitha

    Wow! looks good. The absolute tamilnadu delicacy is called “paruppu thuvayal” there! Healthy and easy to prepare!

  • http://vegetableplatter.blogspot.com Deesha

    wow i love that chutney, delicious

  • smitha

    Looks very good..I kinda like the coarse texture

  • http://www.asankhana.blogspot.com notyet100

    some thing new for me,..thanks for sharin…;-)

  • http://arundati.wordpress.com arundati

    yum yum!! absolute comfort food…

  • http://spicesnaroma.blogspot.com/ vij

    Hi Sailu
    This is my first time here. U have a lovely space. I enjoyed your recipes n ofcourse the lovely clicks.

    Yum yummy pachadi!
    Do visit my blog.
    Happy blogging n happy cooking!
    Cheers
    Vij

  • Pingback: Gluten-Free Menu Swap Lentil Recipes and Gluten-Free Peanut or Nut Butter Bar Cookie Recipe | Book of Yum

  • http://zaiqa.net Mona

    Looks great! Thanks for sharing.

  • http://mycookingexperiment.blogspot.com Pallavi

    mmmmm….kandi pachadi is my favorite. Great picture! I can almost taste it.

  • http://www.nannaadige.blogspot.com ashwini

    looks very nice..love it with rice and little with that..Yummm

  • sumalatha

    lokking for this recipe. thanks for sharing. kandi pachadi..pachipulusu manchi combination kada? pachi pulusu recipe kuda iste chala santhosham.

    Pachi pulusu recipe kuda blog chestaanu.

  • Meena

    Hi Sailu,

    For this recipe do we use split bengal gram dal or urad dal????
    Since both are mentioned in one line, I’m confused.
    Pls reply soon so I can go ahead with my preparation.

    Thanks,
    Meena

    Meena, use split urad dal.

  • sahiti

    Hi Sailu,
    Kandi pachchadi and ullipaya pulusu combo amogham kadaa? Thanks to this post, ee roju dinner ki ade ani decide aipoya:D

  • Aruna

    Yum! Great picture…my idea of simple comfort food. I make it the exact same way, except I don’t rinse the roasted kandi pappu. Is there a reason you do this or is this to make the grinding process easy? I luv this chutney with roasted eggplant pulusu or ullipaya pulusu.

  • bhanu

    hi ever since I discovered your blog I have been absolutely delighted with your recipes and always look forward to your mail. This is one chutney i will try.

  • stumbler

    Thanks for the recipe …im not a very experienced cook and have a question… when u grind the dal isnt it hard enough to grind it in a food processor? How do u grind it …do plz tell!

    We use Sumeet mixer grinder brand in India and is very useful for grinding lentils like tur dal. Probably you can soak the dal in the tamarind paste for a while before grinding in the food processor.

  • sharon

    Hi sailu…i made lime dal and kandi pachadi. it was heaven…thank you for these lovely recipes.

  • kawkab

    Hi Sailu..

    I am bit confused with this recipe.. appreciate if you can clarify what dal to use.. is it urad (white) or tur dal (light yellow) and which one is the red gram dal? as you seem to have all these mentioned.. please advise..

    many thanks.. :)

    Its tuvar dal which also goes by the name red gram dal (light yellow).

  • Manju

    Hi Sailu
    Many thanks for the recipe. kandi pachadi was soo nice. can you pls post some more pachadi recipes for rice…

  • http://www.foodgoddessonline.com foodgoddess

    You have a nice thing going with the Andhra food but one positive criticism you need to be more careful with food terminology why raw garlic a literal translation from indian vernaculars pachchi velluli,raw mango raw rice what you should say in international standard of english is simply garlic /rice grains etc understood as uncooked also tur dal is known as pigeon lentils and red lentils is masoor dal so it is confusing to most readers esp north …well take it from a linguistics professor who is a vizagite appreciative of your sincerity …keep up the good work

  • gult

    Tried it and turned out tasty. Thanks for an original andhra recipe!